1 tablespoon extra-virgin olive oil
4 meaty shiitake mushrooms, stemmed, caps cut in half
8 ovals Sushi Rice
Soy sauce
Grated zest and juice of ½ lemon
Maldon salt
Heat the olive oil in a small sauté pan over medium-high heat. Add the shiitakes and cook, turning occasionally, until tender and golden brown on both sides, 4 to 5 minutes. Remove from the heat.
Top each oval of sushi rice with a piece of shiitake. Brush with a little soy sauce and sprinkle each one with some lemon zest, a drop or two of lemon juice, and Maldon salt.